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Pancit Luglug Recipe

This is a recipe for Pancit Luglug
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Cuisine: Filipino
Servings: 6
Author: Vanjo Merano


  • 1 lb. thick palabok noodles soaked in water overnight
  • ¼ lb. ground pork
  • 1 piece Knorr Shrimp Cube
  • 4 tablespoons annatto seeds soaked in ¾ cup warm water
  • 6 tablespoons all-purpose flour
  • ½ cup shredded tinapa fish flakes
  • 3 tablespoons fish sauce patis
  • 2 tablespoons cooking oil
  • 3 cups water


  • 6 to 10 pieces mussels tahong
  • 2 medium squids sliced into rings
  • 6 to 10 pieces pre-cooked shrimp shell and head removed
  • 3 boiled eggs wedged
  • ½ cup ground chicharon
  • 4 pieces calamansi or lime
  • 1 head garlic toasted
  • ½ cup chopped scallions


  • Heat the oil in a pot.
  • Sauté mussels and squid for 2 minutes; remove from the pan and then set aside.
  • On the same pot with remaining oil and juices, add the ground pork continue to cook until the color turns to medium brown.
  • Add the tinapa flakes and Knorr Shrimp Cube. Continue to cook for 1 minute.
  • Stir-in the all-purpose flour.
  • Pour the annatto water (do not include the seeds) and 3 cups of water in the cooking pot. Stir.
  • Add the fish sauce and continue to stir until the desired texture is achieved (I like it a bit thick). Set the palabok sauce aside.
  • Meanwhile, boil 6 to 8 cups water in clean pot.
  • Arrange the palabok noodles in a blanching basket. Dip it in boiling water until it gets cooked.
  • Drain the water and arrange the noodles in a serving plate. Top with palabok sauce. Arrange the toppings over the sauce. Refer to the topping ingredients above.
  • Serve with lots of love.
  • Share and enjoy!


Serving: 6g